Spicy and Refreshing Seafood Sujebi
A Hearty and Spicy Seafood Sujebi Recipe Packed with Ocean Flavors
As the freezing temperatures persist, all we crave are warm, comforting foods. I’m a big fan of flour-based dishes like kalguksu and sujebi, and sujebi holds a special place in my heart! Today, we’re making a spicy and refreshing sujebi with plenty of seafood. It’s the perfect dish to warm you up and stimulate your appetite during the cold weather!
Sujebi Dough- 400g flour
- 200ml water
Cooking Instructions
Step 1
First, let’s make the sujebi dough. In a bowl, place 400g of flour. Gradually add about 200ml of water in 2-3 parts while mixing with a spatula. Once the flour starts to clump together as shown in the picture, begin kneading with your hands. Knead until the dough feels smooth and elastic. If the dough is too wet, add a little more flour. If it’s too dry, add a touch more water to reach the right consistency.
Step 2
Once the dough is well-kneaded and elastic, place it in a resealable plastic bag and refrigerate for at least 1 hour to rest. If you have time, preparing the dough the day before and refrigerating it overnight will result in even chewier and more delicious sujebi.
Step 3
Now, we’ll prepare the delicious sujebi broth. In a pot, combine 2.5L of water with a dashima sachet (or anchovies, kelp, etc.) and bring it to a boil with the lid on. While the broth is boiling, prepare the vegetables for the sujebi. Peel the potatoes and zucchini, then slice them into thick pieces, about 1cm thick. Slicing them too thinly might cause them to break apart during cooking, so a moderate thickness is ideal.
Step 4
Remove the stems from the Korean chili peppers and chop them finely. If you enjoy a spicier kick, you can leave the seeds in. Slice the green onion diagonally. Finely mince the garlic.
Step 5
Fresh seafood will elevate the flavor of your sujebi! It’s convenient to buy pre-purged Manila clams. If you’re using clams that haven’t been purged, soak them in saltwater, cover the bowl with plastic wrap, and refrigerate for 2-3 hours to purge them. For the shrimp, remove the heads and shells. If there’s a dark vein on their backs, gently remove it with a toothpick, then wash them thoroughly. You can leave the tails on or remove them according to your preference.
Step 6
Once the broth has simmered and infused its flavor, remove the dashima sachet. Stir in 2 tablespoons of gochujang (Korean chili paste) and 2 tablespoons of gochugaru (Korean chili flakes) to add a spicy kick. It’s best to dissolve the gochujang in a little broth before adding it to prevent clumps.
Step 7
Season the broth with 1 tablespoon of salt (level measurement) and 1 tablespoon of soup soy sauce (Gukganjang). Taste the broth and adjust the seasoning if necessary. This amount can be adjusted to your preference.
Step 8
Now, add the sliced potatoes to the boiling broth. Cook the potatoes until they are tender, which takes about 5-7 minutes. This ensures they are cooked through before adding other ingredients.
Step 9
As the broth comes back to a boil, it’s time to add the sujebi! Dip your hands in cold water to prevent the dough from sticking, then tear off thin pieces of the dough and drop them directly into the boiling broth. Try to space them out so they don’t stick together. Sometimes, the torn pieces naturally form fun shapes like hearts! (Bonus heart-shaped sujebi!)
Step 10
Once all the sujebi dough has been added and the broth returns to a boil, add the sliced zucchini and oyster mushrooms. Tearing the mushrooms by hand into bite-sized pieces will add more depth to the broth’s flavor.
Step 11
Now it’s time to add all the seafood! Add the Manila clams and shrimp. Seafood can become tough if overcooked, so it’s important to cook them just until they are done.
Step 12
Finally, add the chopped Korean chili peppers, sliced green onion, and minced garlic. Stir everything together well. A pinch of black pepper can add an extra layer of spiciness.
Step 13
Once the soup boils up again after adding all the ingredients, turn off the heat and serve. Your hot and refreshing seafood sujebi is ready! It’s also delicious with a side of rice.
